Sauté vegetables: In a large stock pot or Dutch oven, heat olive oil over medium heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Cook uncovered, stirring occasionally, until onions are translucent and fragrant, about 5 minutes.
Add chicken broth and better than bouillon base to the pot. Stir to combine.
Add chicken breasts to the pot and season with salt and black pepper. Cover and bring to a boil over high heat.
Once boiling, reduce heat to low and simmer, covered, for 30 minutes until chicken is cooked through.
Transfer chicken breasts to a cutting board and shred with two forks into bite-sized pieces.
Bring soup back to a boil. Add egg noodles and cook according to package instructions until al dente.
Return shredded chicken to the pot. Adjust seasoning with more salt and pepper if needed.
Serve soup hot, garnished with pepper and fresh parsley if desired. Accompany with Saltine crackers, crusty bread, or biscuits.
Store leftovers in an airtight container in the refrigerator for up to 4 to 6 days.
Reheat individual portions in the microwave or on the stove over medium heat, stirring frequently until hot.
